Total Time
30mins
Prep 10 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. In a saucepan saut`e the mushrooms in the buter over high heat, stirring, until all the liquid the mushrooms give off is evaporated and stir in the broth and the water.
  2. In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup.
  3. Bring the soup to a boil and simmer for 5 minutes.
  4. Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more.

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